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Korean food

The Shot: This is your basic stock shot of Kimchi on a white background. This shot can be used in many ways because of the neutral background with emphasis on the subject. The kimchi and the bowl are sharp all around and in even lighting.

First, let's take a look at a traditional summer food called Samgyetang. You are suppose to eat it three times in the summer. I had my share of it when I was at JH's house a few weekends ago, and his mom made it fresh for us.

It's still summer, despite the rain, and I am still on the hunt for a great patbingsu. You can go and check out my other finds here, here, and here. As you know I was in Hongdae a while ago, and I saw some great things.

Seeing as how bibimbap has emerged to become the “gateway dish” into Korean cuisine, we decided to highlight another Korean restaurant that is reinventing this dish in new ways. Located near UCLA, Bibigo provides a healthy twist on bibimbap that is sure to appeal to American tastes.

Like Chipotle’s menu, Bibigo’s menu puts diners in command and lets them build their own bibimbap through a multi-step process:

The name ‘Ktown’ conjures up thoughts of cities like NYC and LA. However, a recent article by CNN blog Eatocracy suggests otherwise. Just in the last decade, Gwinnett County, a suburb of Atlanta, has seen its Korean population double, bringing the total number to about 80,000. Why the South? Among other reasons such as affordable living costs and climate, similar moral values seem to be a particularly compelling factor.

Korean Food USA is a new series that showcases Korean and Korean-inspired eateries all around the nation.

With Kimchi Chronicles debuting on national television this week, it seems that Korean cuisine is on the rise in the U.S. Though only opening just a couple weeks ago in Bellevue, WA, Oma Bap is already growing in popularity as it reinvents Korean food for American tastes.

The quest continues for this summer's really amazing patbingsu. I am bringing you another one from my neighborhood. This time from an unlikely place, a cafe that sells walnut pies and treats. I like hodu pies but usually in the winter time or around Thanskgiving, as they remind me of back home. When I saw the patbingsu picture on dispaly I figured why not give it a try.

Korean food has become exponentially more popular in the past few years, and as a result, more accessible than ever. From July 10-12, D.C.’s Summer Fancy Food Show is home to a record 25 Korean food companies, most notably, the Hansik Pop-Up restaurant.